Lemon and poppyseed pancakes

Makes 6-8 pancakes

Ingredients

100g of oats

3 large eggs

4 tbsp of greek yogurt (low, no or full fat)

1 tsp of baking powder

pinch of salt

3 tbsp of poppyseeds

Zest of 2-3 lemons

optional: 1 tsp of honey

*(if you are on a high protein eating plan add 1 scoop of whey protein to the blender before blitzing and you may need to add 1 extra tbsp of greek yogurt also, so that the mixture is not too thick)

Rapeseed or olive oil

To serve

1 banana

a couple of handfuls of blueberries

A couple of dollops of greek yogurt

Method

Put the oats, eggs, yogurt, baking powder and salt in to a blender and blitz until smooth. Stir in the poppyseeds and lemon zest along with the honey and protein powder if using. (Please note these work great with and without the protein powder).

Get a frying pan nice and hot with a bit of oil in it. Then pour in the batter to make 4 pancakes about 10cm in diameter. Cook for about 2 minutes on each side or until the pancakes are golden brown. Transfer these to a plate and keep warm. ( I just cover the plate with tin foil). Then repeat with the rest of the pancake batter.

Once you have cooked all the pancakes, serve them with some banana and blueberries on top and a dollop of greek yogurt.